Monthly Archives: June 2013


I stumbled upon a great way to make wonderful iced tea & sangria all in the same pitcher.


First, the iced tea: double concentrate blueberry and pineapple herbal teas (Teavana makes samples often of this mix at their stores) add German rock sugar, soak a few hours with some sliced strawberry and you’ve got a killer start to your afternoon (add sliced fruit to the pitcher before you serve).

Secondly: the sangria. Add red sangria to the pitcher and let settle overnight. The sweeter the red sangria the more your cocktail will taste like a watermelon jolly rancher.


The specifics:

Tea: brew 2 batches of pineapple and blueberry loose leaf tea in a 16 oz mug or thermos with boiling water for 6 min first batch, 8 min second. You are reusing your 3tsp of each flavor (6tsp total of tea) once. Add 8 tsp German rock sugar to your double concentrate hot tea (4 tsp to each batch). Use a decent sized pitcher to mix the rock sugar and hot tea. Add three big thinly sliced strawberries and let sit for a few hours in the fridge to cool.

Before serving add: a cup of cubed honeydew, 1 sliced ripe plumb, half a sliced honey crisp apple, all the segments of a small tangerine, 1 entire sliced lime and pour over ice. Should make 4 generous servings. If you plan to finish it all in one sitting let the tea sit in the fridge for 2 hours. Give the fruit some time to absorb the tea’s flavor.

Sangria: add half a bottle of red sangria to the empty pitcher that still has all the fruit in it and chill 24 hrs. Pour yourself a glass after a day, if you used sweeter sangria (I used cheap Coopers Hawk red), your mix will taste like a jolly rancher. Fun.

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